Curd paste for calcium metabolism correction

• Main Author: Donskaya G. A.
• Format: Article
• Language: Russian
• Published: Murmansk State Technical University 2020-09-01
• Series: Vestnik MGTU
• Subjects: calcium; curd; whey; eggshell powder; calcium alginate; nettle; garlic; bone tissue; bioavailability; osteoporosis; кальций; творог; сыворотка; порошок яичной скорлупы; альгинат кальция; крапива; чеснок; костная ткань; биоусвояемость; остеопороз
• Online Access: http://vestnik.mstu.edu.ru/show-eng.shtml?art=2071

Calcium is one of critical elements influencing metabolic processes in the body. It is an essential ingredient of bone tissue. Once its amount in the blood is insufficient, bone calcium resorption occurs that leads to osteoporosis development. The goal of this publication is to demonstrate feasibility of introducing curd paste supplemented with additional source of calcium in the diet of population for improving antioxidant defense and strengthening bone tissue. This publication summarizes our previous research on developing calcium-enriched dairy products for osteoporosis prevention. It is supplemented with new data on significance of separate ingredients of curd paste, including whey protein antioxidant properties; ability of calcium and potassium salts as counterparts of strontium and cesium to reduce radionuclides absorption from gastrointestinal tract and others. Based on natural ingredients and targeted the mass consumer, Vitacalcin paste can provide a solid competition to domestic and foreign products. Formulations and technological process for curd paste Vitacalcin enriched with calcium from either eggshell powder or calcium alginate, and functional additives, such as nettle or garlic, has been developed. Products have been tested in animals and patients of Central Institute of Traumatology with primary form of osteoporosis. Bioavailability of calcium is more pronounced when consuming pastes with ESP and sulfur-containing additive. In animal model, bone mass increase has been observed after 28 days of curd paste consumption. Patients with pronounced osteoporosis consuming 200 g of curd paste daily for 30 days have demonstrated increased serum calcium level. It has been shown that the new product has a positive impact on bone tissue formation, and possesses antioxidant properties. As a result of the research, technical documentation for Vitacalcin curd paste is developed. The Institute of Nutrition recommends this product for osteoporosis prevention and correction of calcium balance